Omega-3s – 1,500-2,000mg (mostly EPA and DHA), or 6 to 8 times the minimum daily EPA+DHA intake (250mg) recommended by most world health authorities. (Please see the Nutrition tab on this page for the current omega-3 content of our sockeye salmon, which varies by harvest year and region.)

Vitamin D3 – About 1,110 IU (in the optimal D3 form). This is double the child-to-adult US RDA (600 IU), more than any other fish or salmon species, and far more than farm-raised salmon or any fortified food, such as milk.

"Luv the Salmon Deals!"Kim G on 02/10/2018 12:23Review: I'm a long-time customer of Vital Choice. I'm on their mailing list, so I get notifications of their deals. When salmon deals come up, I go for it. The random portions of salmon are a great deal, and the skin on one side helps keep the salmon moist when broiling, which is my preferred method of cooking. I depend on Vital Choice exclusively for purchase of wild salmon.

"Nice to have fresh Sockeye Salmon this time of year!"Barbara on 02/10/2018 11:33Review: I was very impressed with the freshness of the fish. Very tasty! I love the individually wrapped portions.

"Excellent Buy!"Sylvia M on 02/09/2018 08:46Review: Beautifully packaged, perfect portions. Thaw under cold running water, prepare in your favorite recipe, and have dinner on the table in no time. Portions are referred to as "random" but mine came pretty consistent. I think this purchase of "random" sections was such a bargain, I got 2 boxes. Delicious!

Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).

NOTE: Seafood stored in frost-free freezers should be used within 3 months.

Thawing

Thaw under refrigeration below 38° F (3° C). Use within 12 hours for best results. To quick-thaw, place unopened frozen package in cool water for 30 minutes or until fish is flexible.

Cooking and serving tips

Rinse fish quickly in cold, clean water.

Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the very center is still translucent.

Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.

NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe.

Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.